Ingredients:

5 carrots
2 fish heads
2 fish fillets
3 bay leaves
3 spice leaves
1 cup of ketchup
8 sprigs of parsley
-juice of 1 lemon
2 pounds of potatoes
1 large green pawpaw
3 large onions diced
2 teaspoons of salt
1 teaspoon of thyme
1 teaspoon of peppercorns
1 teaspoon of ground cloves
4 tablespoons of bacon fat
8 stalks of celery chopped
1 clove of garlic chopped
2 green peppers chopped
10 ounces of consommme
-one half medium turnip
1 teaspoon of curry powder
12 ounces of stewed tomatoes
-black rum and sherry to taste
3 tablespoons of Worcestershire Sauce

Directions:

Put the fish heads and fillets in a large
pot and cover with water, then add thyme,
salt, bay and spice leaves, peppercorns
and cloves. leaves the bones. This should take about
15 minutes.

In a large frying pan, melt the bacon fat
then cook the onions, celery, garlic, and
the green peppers until they are soft.

Add the stewed tomatoes, consomme, curry
powder, ketchup, parsley, Worcestershire
sauce, and lemon juice.

Simmer for at least 30 minutes. Peel and
cut potatoes, carrots, pawpaw and turnip
in bite size pieces. Par-boil in salted
water.

Strain the fish broth and remove the fish
from the bones and return the meat, spice
leaves and broth to the pot. Discard all
of the bones.

Next add the vegetables and their stock,
and the contents of the frying pan to the
large pot. Salt to taste.

Now flavour with the Black Rum and Sherry.
immer gently for about 3-and-a-half hours,
stirring occasionally.

Makes about 20 servings.

Ingredients:

-juice of one large lemon
9 ounces of orange juice
6 ounces of cockspur rum
3 ounces of Black Seal rum
12 ounces of pineapple juice
lots of ice preferably crushed.

Directions:

First combine together the juices
and stir. Add the rum slowly to
taste.

Next swizzle! (That means to stir
so it is frothy and well juiced!)

Note: Before serving you must test
the swizzle to ensure sufficient
rum).